Ham and Spinach Crustless Quiche
I’m glad to have another recipe to post, because my appetite has been off this week due to a cold and/or allergies and I just didn’t feel like cooking anything until this morning. I don’t know what I got a hold of, but I’ve just not been feeling well. I probably haven’t had much of an urge to eat because I’m so stuffed up that I’m afraid of suffocating while chewing because I can barely breathe through my nose. I suspect it’s some random Texas allergen, or it’s from a dusty day earlier this week. If you don’t live in Texas, “dusty day” may seem like no big deal, but it can get pretty bad….and kind of reminiscent of a scary movie plot.
But I digress….thankfully this morning I felt like having a bit more substantial breakfast, which gave me the opportunity to cook the same quiche I made for breakfast on Christmas morning, which happened to be a big hit. This recipe is adapted from the Core Balance Diet book by Marcelle Pick. I was buying Christmas presents from a used/vintage bookstore, and just as I was about to check out I saw Core Balance and Are You Tired and Wired?, both by Pick, sitting on a shelf near the door. If you’ve been keeping up with me for a while, you’ll know that I have just completed my Ph.D. I’ve never been so naive as to think getting a Ph.D. was going to be a cake walk, but now that I’m through it I definitely have been needing some TLC. The sprint to the end of defense/finishing my dissertation/and graduation were really challenging. However, I’m of the mindset that accomplishments that are the most difficult are frequently the most worthwhile! As part of my TLC regimen, I’ve been reading Pick’s books, along with others. Over the course of last year, my sleeping had become erratic, my meal and exercise schedules were off, and I was working really long hours. So, based on my reading I needed to get my adrenal health and circadian rhythm back in order. Thanks to a variety of books, I’ve made some lifestyle and diet changes and I can tell I’m getting back on track. I’ll put a list of links below. Another thing that has helped me is getting a Jawbone UP activity tracker. I love this thing! I’m really analytically-minded, so having data about my sleep, eating, and exercise/steps tracked is totally up my alley. It’s like my little guardian angel…seeing it on my wrist helps me make healthier choices all day long. I was debating on getting a Fit Bit, but I read the Jawbone’s sleeping is the most accurate of the activity trackers, which was important to me. I may have been happy with a Fit Bit, but I’m definitely pleased with the style (several people thought it was just a bracelet), the app, and the feedback I get from the Jawbone.
Again I digressed!…Ok, back on track. The breakfast recipe I made was adapted from the Core Balance Diet book. The original recipe was Spinach Quiche, but I not only edited some of the ingredients but completely changed the cooking method. When I made this for Christmas, I figured my parents wouldn’t be too keen on eating the cream in the original recipe, so I subbed cottage cheese, which worked perfectly. I also reduced the Parmesan–even thought I love Parm, my mom tries to watch her salt, so I substituted some of it for mozzarella, which isn’t too high in salt. I also added a bit of leftover Christmas eve ham (now I used nitrite-free deli ham), which was a nice addition…and thankfully I didn’t suffocate in the course of making or eating this breakfast.
Ham and Spinach Crustless Quiche
1 10-oz box frozen spinach, thawed and squeezed to remove excess water
6 tbsp cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 tsp grated nutmeg
1/2 tbsp olive oil
1/2 cup diced nitrite-free ham
1 small onion, diced
salt and pepper to taste
1. Preheat oven to 350 degrees F. Grease a 9-10″ pie plate.
2. In a medium bowl, whisk eggs, then stir in spinach, cheeses, nutmeg, and salt and pepper.
3. In a small skillet, heat oil over medium heat. Add ham and onion and cook until the onion is translucent. Fold into egg mixture and them pour into the pan.
4. Bake 30-35 min, or until solid in the middle and golden brown on the edges. Allow to set 5 min before cutting and serving.
Makes 3-4 servings